← All recipes

🍰 Rhubarb Cake with Almond Meringue

284 kcal · 30 min · 4 servings

Ingredients

• 160 g room-temperature butter
• 75 g honey
• 0.25 tsp vanilla powder
• 4 eggs
• 200 g spelt flour Type 1050
• 40 g cornstarch
• 2 tsp baking powder
• 160 ml buttermilk
• 450 g red rhubarb
• 1 pinch salt
• 100 g powdered sugar from raw cane sugar
• 75 g ground almond kernels

Instructions

1. 1. Beat butter, honey, and vanilla powder until creamy using a hand mixer on low speed.
2. 2. Separate the eggs and set the egg whites aside.
3. 3. Stir the egg yolks into the butter mixture one by one.
4. 4. Mix flour, starch, and baking powder in a separate bowl.
5. 5. Alternately stir in the flour mixture and the buttermilk into the batter.
6. 6. Pour the batter into a springform pan lined with baking paper and smooth the top.
7. 7. Preheat the oven to 180 °C (convection 160 °C or gas mark 2–3).
8. 8. Bake the cake for about 30 minutes until golden brown.
9. 9. Check for doneness with a skewer and let the cake cool down completely afterwards.
10. 10. Reduce the oven temperature to 160 °C (convection 140 °C or gas mark 2).
11. 11. Wash and trim the rhubarb and cut it into pieces about 1.5 cm in size.
12. 12. Whip the egg whites with a pinch of salt until stiff.
13. 13. Gradually stir in powdered sugar and continue beating until the mixture is glossy and holds its shape.
14. 14. Gently fold the almonds and rhubarb into the meringue mixture.
15. 15. Spread the meringue mixture evenly over the cooled cake.
16. 16. Bake the cake for another 20 to 25 minutes.
17. 17. Let the cake cool completely, remove it from the pan, and cut it into pieces.

Nutrition per serving

• kcal: 284
• Protein: 6 g · Fett/Fat: 17 g · Carbs: 25 g